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Cornmeal Pancakes with Black Eyed Pea Salsa

Think of this dish as cornbread meets Texas caviar, cooking-for-one style. You will end up with enough pancakes for two, but this by design: The leftovers keep beautifully. Warm in the microwave and top with tomato-y braised greens or slather with butter and add to a hearty salad or grain bowl.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 person

Ingredients

Black Eyed Pea Salsa

  • ¼ can black eyed peas, rinsed and drained (about ⅓ cup)
  • cup cherry or grape tomatoes, halved or quartered
  • 3 tbsp finely chopped fresh flat-leaf parsley (leaves and stems)
  • 3 tbsp finely chopped red onion
  • 1 small garlic clove, minced
  • 1 tsp sherry vinegar
  • 2 tsp olive oil
  • salt and pepper to taste

Cornmeal Pancakes

  • ½ cup fine cornmeal
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup grated sharp Cheddar
  • 1 scallion, finely chopped
  • ½ cup buttermilk (or 3 tbsp plain yogurt + enough milk or non-dairy milk to equal 1/2 cup)
  • 1 egg
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp sour cream or plain Greek yogurt

Instructions

  • In a small bowl, combine all the black eyed pea salsa ingredients. Do this first so the flavors have time to marinate and meld, and the red onion can lose some of its sharp bite.
  • In another bowl, whisk together cornmeal, flour, baking powder, salt, and pepper. Stir in Cheddar and scallion. In a 2-cup glass measuring cup, whisk together buttermilk, egg, and oil. If you don't have buttermilk, add any milk to the yogurt and stir to combine first, then add the egg and oil.
  • Add the wet ingredients to the dry and stir to combine. (In one test, I beat a leftover egg white to soft peaks and folded it into the batter. Would be delicious with or without!)
  • Heat a large skillet over medium-high heat. Add butter and swirl to melt and coat pan. Use a ¼-cup measuring cup to scoop batter into pan for 6 pancakes. Cook 2-3 minutes per side. I usually work in batches: 3-4 pancakes in the first, 2-3 in the second.
  • Top 3 pancakes with the sour cream and black eyed pea salsa. Save remaining pancakes for another meal, a snack, or a side.